Panini Bread Depp Baking Lab

Overview

Bread - Panini Bread When you wake up in the morning, the first thing that comforts you may not be the sunshine and the chirping of birds, but the tempting smell of breakfast. After a night of combing the stomach and intestines, what is most needed at this moment is delicious food. As a traditional Italian sandwich, Panini is famous for its unique craftsmanship and taste, and its most attractive feature is that it is healthy and nutritious without burden. Production time: 120min, difficulty 4 stars, number of people 5, suitable for people of all ages. Oven settings: Depp F1 oven 3D hot air mode 175 degrees, preheat 8min, bake 15min. Medium seed: 210g high flour, 120g water, 1g salt, 2g yeast. Main dough: 40g high flour, 50g whole wheat flour, 65g pure milk, 20g fine sugar. 1 gram of salt, 1 gram of yeast, 24 grams of unsalted butter. Surface decoration: appropriate amount of germ powder. Filling: hamburger patties, cheese slices, fried eggs, lettuce, salad dressing, tomato sauce

Tags

• baking
• breakfast
• cheese slices
• fried eggs
• hamburger patty
• high powder
• lettuce
• pure milk
• unsalted butter
• whole wheat flour
• yeast
• fine sugar
• ketchup
• salad dressing
• salt
• water

Ingredients

Steps

1. 1 First dissolve the yeast in the medium seeding material in water;

   

2. 2 After all the yeast is dissolved in water, mix the flour and salt in the medium seed ingredients, and knead it into a smooth dough with your hands;

   

3. 3 Cover with plastic wrap and refrigerate for at least 17 hours.

   

4. 4 To make the dough, take out the refrigerated and fermented medium-sized dough and tear it into small pieces with your hands. Mix it with all the ingredients in the main dough except unsalted butter and stir

   

5. 5 Stir until the surface is smooth. Add unsalted butter cut into small pieces and continue stirring until the mixture reaches the expansion stage;

   

6. 6 Take it out and let it rest for 25 minutes.

   

7. 7 After resting, cut the dough into appropriate sizes. Roll each small piece of dough into a round shape again and rest for 10 minutes (about 130g each, divided into four)

   

8. 8 Take a piece of dough, use a rolling pin to gently roll it into a flat round shape, then put it into a small basin with germ, so that the surface of the dough is covered with germ;

   

9. 9 Put the square mold into a warm and humid place for final fermentation;

   

10. 10 After the second fermentation is completed, spray water on the surface appropriately;

    

11. 11 Place in the preheated Depp oven and bake for about 15 minutes.

    

12. 12 After cooling, cut into cross sections and add sandwich ingredients;